These Steamed Mushrooms are a simple recipe you can make in under 20 minutes! I am using simple button mushrooms, but you can use other varieties as well. My family loves it when I make this dish, and it pairs well with almost anything. The sauce is very rich and flavorful.
Can't get enough of mushrooms? Try my Shiitake Mushroom Stir-fry next!
🥡 About This Recipe
Recently, I tried steaming mushrooms, and they turned out super delicious. The recipe is ready in 20 minutes, and the sauce tastes like it is from a Chinese restaurant. The most important thing is just to add some cornstarch to the sauce, as the mushrooms release a lot of liquid when they cook.
For steaming, I am using a large pot with a rack inside. You can also use a steamer basket, but I prefer a pot because I think it cooks slightly faster. With a steamer basket, the steam is constantly escaping through the perforated lid.
🧂 Ingredients
- Mushrooms: I am using button mushrooms because I like their texture the most, but you can use whatever kind you want. If you use oysters, shiitake, or cremini mushrooms, you'll need to trim off the stems as they're tough and woody.
- Seasoning: Soy sauce, oyster sauce, shaoxing wine, chicken bouillon powder, and sugar.
- Aromatics: Freshly minced garlic and thinly sliced scallions. We will use the scallion greens for garnishing at the end.
- Oil: This gives the mushrooms a better final texture. It also helps extract more of the garlic's flavor (some garlic flavor compounds are only fat-soluble.
- Cornstarch: This is super important so that the sauce isn't runny. Mushrooms release a lot of moisture during cooking.
🔪 Instructions
STEP 1: Slice the mushrooms in half vertically. For shiitake, oyster, and cremini mushrooms, cut off and discard their tough stems. Rinse under cold running water and spin dry in a salad spinner.
STEP 2: Mix all the ingredients (except the scallion greens) in a large mixing bowl, then transfer to a deep plate or pie dish. Pack the mushrooms as tightly as possible so that they bathe in the sauce as they cook.
STEP 3: Place in a preheated steamer (I'm using a large pot with a rack inside) with boiling water. Make sure the water is not touching the dish. Steam for 10 minutes on medium-high heat.
STEP 4: Remove the lid, sprinkle the scallion greens on top, and serve with rice!
This dish makes an excellent side dish, but you can also eat it as a main course. If you want it to taste more like a restaurant, you can also add a pinch of MSG which I do sometimes.
📋 Recipe
Chinese Steamed Mushrooms Recipe
Ingredients
- 1 pound mushrooms (any mix of button, cremini, shiitake, oyster, enoki, etc.)
- 1 tablespoon vegetable oil
- 1 tablespoon oyster sauce
- 1 teaspoon chicken bouillon powder (see notes)
- 1 teaspoon shaoxing wine
- 1 teaspoon soy sauce
- 1 teaspoon garlic (minced)
- ¼ teaspoon sugar
- 1 tablespoon cornstarch
- 1 scallion (sliced, greens and whites separated)
Instructions
- Slice the mushrooms in half vertically. For shiitake, oyster, and cremini mushrooms, cut off and discard their tough stems. Rinse under cold running water and spin dry in a salad spinner.
- Combine all the ingredients (excluding scallion greens) in a large mixing bowl and mix well, then transfer to a deep plate or pie dish. Pack the mushrooms as tightly as possible so that they bathe in the sauce as they cook.
- Steam over medium-high heat for 10 minutes. Sprinkle scallion greens on top and serve with rice!
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